Coconut milk in a must have for your pantry. You can literally find over a hundred uses for it; it’s not just for baking anymore. Use it as a sauce with curry for a take on Indian food. Give your plate a Caribbean vacation by combining the sweet comforting flavors with citrus. The opportunities are endless!

Ingredients:

2 tablespoons butter

1 small red bell pepper, chopped

1 2-inch piece of ginger, peeled and cut into quarters

2 leeks, greens removed whites thinly sliced

1/2 cup water

3/4 cup jasmine rice

1/4 cup orzo

1 can sweetened coconut milk

1 can chickpeas, drained

1/2 cup cilantro, chopped

Directions:

Heat the butter in a medium sized pot over medium heat. Add rice and orzo and toast until the pasta starts to lightly brown. Add in bell pepper, ginger and leeks, stir to combine and cook for 2 minutes. Add in water and coconut milk. Bring to a boil, then reduce the heat to a simmer and cover. Cook 17 to 18 minutes. Add in the chickpeas in the last 5 minutes of cooking. Finish the rice by stirring in the cilantro.